Onion Quiche (really tarte à l’oignon)

I got help today. When my husband makes apple pie, there is always enough pastry left for a small quiche for lunch the next day. The dish is only 8 inches in diameter and the amounts given below for the quiche fill it completely. The pastry is his thing and I don’t know the recipe. I will have to get him on the blog some day. But if you have your own pie shell or you bought one, quiche is one of the most rewarding thing to serve. Tasty, hot, filling….Coincidently, my sister in law sent some beautiful onions from Vancouver (from Grandville island market?) and I did not have much to do all.

So,  with a sharp knife, chop two medium to large size onions fairly coarsely, (remember Julia Child  practising after school in Paris) and bring them to a nice golden color in a large frying pan with 3 tbsp olive oil (or the equivalent duck fat you might have from the Cherry duck blog*). At this point, deglaze with 1/2 cup wine and 1/2 cup water. Add a chicken cube, thyme, salt and pepper, a bit of Worcestershire sauce and cook gently until the onions are well done and the liquids have evaporated. You may have to cover the first 5 minutes so that you do not run out of liquid, but if you do, it is not a problem to add more water. Then you  fill the pastry with the onions, top them with a mixture of one beaten egg and 1/2 cup cream and sprinkle with 1/2 cup grated Swiss cheese. Bake for 40 minutes on 325 until golden.

Detail:The wine can be red or white. If you don’t have any, just add more water and a tbsp balsamic. There is no egg in the traditional recipe but I like the look of the tart better that way, with just one small egg.

Hint: Of course the filling can be poured into mini-shells to make appetizer quiches. Mix the onions and the egg/cream mixture before filling the shells, then sprinkle individually with cheese.



About thecookingfrog

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